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I have seen many articles on methods to stop you from crying when slicing onions.

Since I am the cook in our house, I slice onions all the time.

Crying while slicing has never been a problem.

What is your experience?

never been a problem , no crying anyway .

After slicing onions I have to go to my safe place.

For some reason, I stopped having a problem when slicing onions after turning 50 or so. I have also noticed that I like onions in my food a lot more now than I used to.

Just put on some swimming goggles, and you'll be fine.

It's nothing new, but the old stand by of slicing them under running water works well.

the bigger problem is pan frying really hot peppers , the hotness or Caspacium permeates the house . Best way to fix that is to parboil them and then fry them up . [off topic alert] -------------- for onion problems use Walla Walla as they are excellent raw and are very mild but expensive if used for cooking .

ralph wrote:the bigger problem is pan frying really hot peppers , the hotness or Caspacium permeates the house . Best way to fix that is to parboil them and then fry them up . [off topic alert] -------------- for onion problems use Walla Walla as they are excellent raw and are very mild but expensive if used for cooking .

..use What What?

'walla walla' onions from Washington state , probably also grown elsewhere but they are Washingtons claim to fame same as Idaho 'batatas' are Idahos claim to fame . Good mild onions , quite large , you can only eat one because they are usually very large , I see them in stores and farmstands for 99 cents a pound while regular onions / cooking onions are about 59 cents a pound Greg .

If I have a whole onion to do, I hold a pencil in my mouth, but I'm not as sensitive to them as I used to be so hardly do it any more.

I have put 4-5 kitchen matches in my mouth while slicing them.

I think some onions are just more full of the "fumes" that set off the tears.
As I am writing this, it occurs to me that I had this problem more often when I was younger.
Perhaps really fresh onions are more prone to this than the older ones that have been shipped in, held in storage etc. IDK
I am just speculating.